- Basic - Bowl or other container with no handle used to dispense food. Cup in sugar, server area, mgr removed **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. By rear door, and server area
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage closet
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Server area, top shelf, mgr placed them in bag **Corrected On-Site**
- Basic - Dead roaches on premises. One on floor at storage area, cleaned **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Over prep area, cook discarded it **Corrected On-Site**
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Broken between storage room and office
- Basic - Food stored in dry storage area not covered. On storage shelf, across cook line, mgr got lid **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Triple sink faucet
- Basic - Working containers of food removed from original container not identified by common name. Covered container under oven, mgr wrote name, container by spices, across back cook line, sugar at server area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 43-50° cut lettuce, 51° shredded cheese, banana pudding, 48° cut melon at buffet area, corrective action: added more ice, explained time as public health control
- High Priority - Vacuum breaker missing at hose bibb. Faucet under triple sink
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight
- Intermediate - Encrusted material on can opener blade.employee washed it **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Interior of box warmer
- Intermediate - Handwash sink not accessible for employee use at all times.with cart at cook line, employee moved cart **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In ladies restroom , sanitizer instead, employee brought some **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soap made yesterday morning, employee dated it **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance under handsink by prep sink, employee discarded **Corrected On-Site**
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By round counter by entrance to kitchen
- Basic - Equipment in poor repair. Upright reach on cooler in kitchen not properly working, thermometer reading 50° . Don't use this reach in cooler until thermometer reads 41° or below
- Basic - Faucet/handle missing at plumbing fixture. Handsink by cook line, got handles **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. By entrance to kitchen
- Basic - Working containers of food removed from original container not identified by common name. Pitcher with sugar by server area, chicken base in kitchen, **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage in cooler from yesterday morning, cook said she didn't cook it this morning
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not properly working, employee set up triple sink with Quat to sanitize
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° milk, 65° butter chips on buffet, 65° coffee creamer non uth, coffee area, sitting on ice, explained time as public health control, discarded, 50-52° boiled eggs, milk, yogurt in upright reach in cooler at entrance in kitchen, discarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 107° eggs, French toast, sausage patties, explained time as public health control, discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and deep pan
- Intermediate - No soap provided at handwash sink. In ladies restrooms,
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1/15/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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